Tahini

Tahini or ground sesame is a staple ingredient in Middle Eastern and Mediterranean cooking.  It is a must have if you want to make dips like 'hummus' and 'baba ganoush'.  While most people just grab a jar from the shop, it is easy enough to make your own and I think it tastes much better.  You will need hulled sesame seeds, a blender (preferably high powered one like a Vitamix) and some olive oil to help process them into a smooth creamy paste.  Keep your homemade  tahini in a lidded jar in the fridge and it will stay fresh for a few weeks.  Tahini is a flavour enhancer that makes everything taste delicious.  Watch this space for recipes.

Makes 1 cup

INGREDIENTS

• 2 cups hulled sesame seeds
• 2 tablespoons olive oil

METHOD

1. Place sesame seeds in a medium frying pan over low heat to toast gently for a few minutes until golden brown.  (They burn easily so don't walk away.)  Stir the seeds with a spoon or shake the pan from time to time for even colouring.  Leave to cool for 10 minutes.
2. Tip the toasted sesame seeds into the bowl of a high-powered blender and grind for about 30-40 seconds.  (If you use an ordinary blender, process for 2-3 minutes.)  You will have a crumbly paste at this stage.
3. Add olive oil and blend for another 30-40 seconds to a smooth, pourable paste.  (If you use an ordinary blender, add one tablespoon of oil at  a time, scraping down the sides of the bowl occasionally.)   If the tannin is too thick, add  a little more oil until you reach your desired consistency.
4. Spoon the tahini into a clean lidded jar and store in the fridge up to 4 weeks.  Mix well before use each time as oil might have settled on the top during storage.